Chocolate Snickerdoodles Recipe

Introduction

Chocolate Snickerdoodles are a delightful twist on the classic cinnamon cookie, combining rich cocoa flavor with a crisp sugary coating. These soft, chocolatey treats are perfect for any occasion and easy to make at home.

Ingredients

• 2 ¾ cups all-purpose flour
• ¼ cup cocoa powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Additional granulated sugar for rolling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt until well combined.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar together with a mixer until the mixture is light and fluffy.
4. Step 4: Beat in the egg and vanilla extract until fully incorporated.
5. Step 5: Gradually mix the dry ingredients into the butter mixture until a smooth dough forms.
6. Step 6: Roll the dough into 1-inch balls and coat each ball evenly in additional granulated sugar.
7. Step 7: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10 to 12 minutes or until the cookies are set but still soft in the center.
9. Step 9: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra cinnamon flavor, add 1 teaspoon of ground cinnamon to the sugar used for rolling.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and added texture.
• Chill the dough for 30 minutes before rolling to help the cookies keep their shape better during baking.

Storage

Store the chocolate snickerdoodles in an airtight container at room temperature for up to 5 days. To refresh slightly soft cookies, warm them in a low oven (around 300°F or 150°C) for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to ¼ teaspoon to avoid oversalting the cookies.

How do I know when the cookies are done baking?

The edges should be set and the cookies will appear slightly soft in the center. They will firm up as they cool, so avoid overbaking to keep them tender.

Chocolate Snickerdoodles Recipe

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★★★★★

5 from 68 reviews

Chocolate Snickerdoodles are a rich and flavorful twist on the classic cinnamon cookie, combining the warm notes of cocoa with the traditional tangy cream of tartar base. These soft, chewy cookies are coated in sugar for a delightful crisp exterior and offer a perfect balance of chocolatey goodness with the beloved snickerdoodle texture.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Coating

• ½ cup granulated sugar for rolling

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, cream of tartar, baking soda, and salt until well combined. This ensures the leavening agents are evenly distributed for consistent cookie texture.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy. This step incorporates air, contributing to the cookies’ tender crumb.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter-sugar mixture until fully incorporated and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing at low speed or folding by hand until a uniform dough forms without overmixing.
6. Shape and Roll Cookies: Scoop dough into 1-inch balls, then roll each ball in the additional granulated sugar to create a sweet, crunchy exterior.
7. Bake: Place the sugar-coated dough balls on the prepared baking sheets spaced about 2 inches apart. Bake in the preheated oven for 8-10 minutes or until the cookies are set but still soft in the center.
8. Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This prevents breakage and sets their chewy texture.

Notes

• Make sure the butter is softened to room temperature for easier creaming with sugar.
• Do not overbake; cookies will firm up as they cool and should remain soft inside.
• For a deeper chocolate flavor, use Dutch-processed cocoa powder.
• Store cookies in an airtight container at room temperature for up to one week.
• Optional: Add a sprinkle of cinnamon to the rolling sugar to echo traditional snickerdoodle flavors.

Keywords: Chocolate Snickerdoodles, chocolate cookies, cocoa snickerdoodles, chewy chocolate cookies, cinnamon sugar cookies